Puffy Omelet

Beat yolk and whites separately. Mix the yolk, salt, pepper and the liquid together. Fold in the stiffly beaten egg whites. Place fat in a small frying pan, and when it is hot, turn in the omelet, and spread it out evenly. Cook it slowly until the bottom is evenly browned. Turn over and brown the other side. Crease the omelet through the middle with a knife. Loosen one half of the omelet from the pan and fold it over the other half. To take out the omelet, put a plate over the pan and turn the two upside down. If you make an omelet with many eggs, place them in the oven for a few minutes after the bottom has browned in order to cook it through.